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Pumpkin Donuts


Fall means everything PUMPKIN! I love pumpkin spice anything. Donuts are great in the morning and in the evening. These mini donuts satisfy the sweet craving without overindulging.  The only problem is once you start you can’t stop!

From our kitchen to yours, Dana


For the donuts
2 eggs
¾ cup canned pumpkin puree
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ cup coconut sugar
1 ½ cup almond flour
¼ cup arrowroot powder
½ teaspoon salt
3 tablespoons baking powder
2 tablespoons coconut oil, melted

For the chocolate glaze
¾ cup of dark chocolate chips
1 tablespoon coconut oil


For the donuts
In a large mixing bowl whisk the eggs with the pumpkin until smooth
Add the vanilla and spices, and whisk again until smooth
Add the coconut sugar, and whisk again until smooth
Add the almond flour to the mixture and whisk again until completely smooth
Repeat with the arrowroot flour, being sure all flour is evenly dissolved
Add the salt and baking powder, and whisk until smooth
Add the melted coconut oil, and whisk again until your batter is smooth and creamy, and all the oil is combined into the batter
Spray your donut pan with coconut oil spray
Pipe the filling into a piping bag and fill up the donut pan with filling
Bake donuts for 12-15 minutes, being sure to start checking them at 10 minutes
Remove donuts, and allow to cool on a baking sheet lined with parchment paper

For the chocolate glaze
In a small sauce pan, melt the chocolate chips and coconut oil over a very low heat
Stir until evenly combined, and remove from heat
Allow to cool but not harden
Once cool, dip the donuts in the chocolate glaze and then place in fridge to harden


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